CAPSICUM SAUCE

DIRECTIONS﻿

Add to a blender the tomatoes, onion, al spice, garlic and water and blend until it looks like a smooth consistency, add a bay leaf to the mix and set aside.

Pour the oil into a pan on medium head and add the rice. Stir through and make sure each piece of rice is coated with oil and leave to cook.

Strain the tomato mix into a metal sieve and pour the liquid into your pan, this wil be your stock. Season with salt if necessary.

Once the rice is cooked turn the heat off and flatten the rice to make an even surface.

In a new oiled pan add the chicken shaslicks. Cook each side and then place in the oven in a roasting tray for 5 minutes.

To make the sauce place the capsicum onto a naked heat and rotate charcoaling each side. Place into a snap lock bag and set aside to cool. To take the skin off cut the top off, halve it and then scrape the skin off with a knife. Add to a jug with the creme fraiche and blitz with a stick blender until smooth.

Serve with the rice, shaslicks and a drizzle of the capsicum sauce on top.